Inspired by a viral lahmacun pide I saw on Instagram, my version of this recipe has been tested and adjusted for flavor with clear step-by-step instructions. A spiced meat (or Beyond Beef) filling is piped into indentations in a soft dough and baked under a layer of cheese for a pizza-style flatbread. Drizzle with a garlicky yogurt sauce, and then finish with a mint and sumac butter!
What is lahmacun?
Lahmacun (pronounced kind of like lah-mah-jun), is a Turkish street food, consisting of a crispy, meaty baked or fried flatbread.
What is pide?
Pide (pronounced kind of like pea-deh), is a Turkish boat-shaped flatbread or pizza.
Ingredients
See the recipe card for exact amounts.
Dough
- the dough is a soft version of my easy homemade pizza dough. I add milk to this version of my dough to help keep the dough soft and tender. Olive oil adds flavor, and sugar helps with crust browning.
Filling
- onion: the onion gives flavor and moisture to Beyond Beef, and will help tenderize regular ground beef if used.
- meat: I use Beyond Beef, but this would work well with regular ground beef.
- hot pepper paste: for concentrated flavor and a bit of heat. You can use tomato paste instead.
- spices: paprika, allspice, coriander, ginger, cinnamon for warm, layered spice
- cheese: mozzarella for a super melty result
Yogurt Drizzle
- yogurt and fresh minced garlic for a punchy flavor. Let it sit in the fridge for 30-60 minutes
Butter Drizzle:
- melted butter with mint, sumac, and red pepper flakes for a cooling and tangy finish with a touch of heat
Tips for Making This Cheesy Meaty Flatbread
- Let the dough rise for the best results.
- Dice everything small so the filling cooks evenly. I like to use a food processor for this.
- Keep the piped meat in thin lines so it cooks properly.
- Use a piping bag for clean, even distribution.
- Place the cheese in lines beside the piped filling so that the filling cooks properly.
Instructions
Prep Tips
Make the dough
Make the dough first so it can rise while you prep the other elements.
- Mix flour, instant yeast, salt, and sugar.
- Add the warm water, milk, and olive oil.
- Knead until soft and smooth. I do this all in a stand mixer and knead for about 5 minutes on medium speed.
- Cover and let rise for 1 hour, or until doubled.
Make the yogurt drizzle
Add the yogurt, lemon juice, and olive oil to a small bowl. Grate the garlic into the bowl using a microplane or the small holes on a grater. You could also mince it very finely using a knife. Season with salt and pepper and refrigerate until needed.
Make the filling
In the jar of a food processor, add the onion, garlic, and peppers.
Pulse until well chopped.
Add the hot pepper or tomato paste, spices, and lemon juice and pulse until well combined.
Transfer the filling to a large mixing bowl and combine with the Beyond Beef or ground beef. Mix well and then transfer into a large piping bag without a tip. Or use a zip-top bag with the end cut off.
Make the chili butter
Melt the butter over low heat.
Add mint, sumac, and chili flakes. Let it infuse, then set aside. Reheat it gently before drizzling it on the pide.
Shape the pide
Once the dough has doubled in size, preheat oven to 425°F (220°C).
Roll the dough into a thicker 14-inch round shape, like a small pizza. Place the dough on a large sheet of parhcment paper. This makes it possible to move the dough gto the baking sheet onces it’s topped.
Use a dowel, a reusable straw, or something similar to press indentations across the surface. I like to roll the dowel a little to give the piped filling a place to sit. The dough will rise up around it.
Add the filling
I like to brush the outer inch of the dough with olive oil, just as I do when I make pizza, to give it a crispy, golden-brown crust.
Pipe the filling into the indentations, filling each groove evenly.
Fill the lines between the piped meat filling with shredded mozzarella.
Bake
Bake on the lower rack for about 20 minutes, or until golden, cooked through, and the cheese is melted and bubbling. I like to broil for an additional 3-4 minutes, but I remove the parchment paper first so it doesn’t catch on fire. Don’t skip that step!
Finish
Set the baked pide on a cutting board and slice with a pizza slicer or large chef’s knife. Drizzle with garlic yogurt sauce.
Spoon over chili butter.
Top with fresh parsley. Serve hot.
Storage
Store in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the texture. We like to eat the leftovers at room temperature. I don’t like reheating fresh parsley and yogurt sauce, but I’m sure you could.
What to Serve With Lahmacun Pide
This recipe is quite filling, savory, and rich. If you want a side, I’d suggest something simple and fresh like cucumber and tomato, a za’atar cucumber salad, or a simple side salad.
Try cheese pide and simit pide next!
FAQs
Add more chili flakes or finish with chili oil.
More Pizza Recipes
If you’ve made this Lahmacun Pide recipe or another recipe on Pipercooks, I’d love it if you’d leave a comment with a recipe rating. I want to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Lahmacun Pide
Ingredients
Dough
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- ¼ teaspoon salt
- ¼ teaspoon granulated sugar
- ½ cup warm water
- 3 tablespoons warm milk
- 1 tablespoon extra virgin olive oil
Filling
- 1 onion finely diced
- 1 cloves garlic minced
- ½ cup mixed peppers such as shishito, finely chopped
- 250 g Beyond beef or ground beef
- 1 tablespoon hot pepper paste or tomato paste
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon allspice
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon red pepper flakes
- 1 cup shredded mozzarella cheese
Yogurt Drizzle
- ½ cup plain Greek yogurt
- 1 clove garlic grated
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- Salt to taste
Chili Butter
- 2 tablespoons butter
- ¼ teaspoon dried mint
- Pinch of sumac
- Pinch of red pepper flakes
For Serving
- Fresh parsley chopped
Instructions
Make the dough
- Mix flour, yeast, salt, and sugar.
- Add warm water, milk, and olive oil. Knead until smooth and soft (about 5 minutes in a stand mixer or by hand).
- Cover and let rise for 1 hour, or until doubled.
Make the filling
- Add onion, garlic, and peppers to a food processor and pulse until finely chopped.
- Add hot pepper or tomato paste, spices, and lemon juice. Pulse to combine.
- Transfer to a bowl and mix with the Beyond Beef or ground beef. Transfer to a piping bag or zip-top bag with the end cut off.
Make the yogurt drizzle
- Mix yogurt, lemon juice, olive oil, and grated garlic. Season with salt.
- Refrigerate until ready to use.
Make the chili butter
- Melt butter over low heat.
- Stir in mint, sumac, and chili flakes. Set aside.
Shape the pide
- Preheat oven to 425°F (220°C).
- Roll dough into a thick 14-inch round on parchment paper.
- Press indentations across the surface using a dowel or similar tool.
Assemble
- Pipe the filling into the indentations.
- Sprinkle mozzarella over the surface.
Bake
- Transfer to the oven and bake on the lower rack for about 20 minutes, until golden and cooked through.
- Optional: Broil for 3–4 minutes for extra browning (remove parchment first).
Finish
- Slice and drizzle with yogurt sauce and chili butter.
- Top with fresh parsley and serve hot.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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